Salmon Steaks with Fried Ginger & Lime

Another one in the like category! I thought the cucumbers really added a great texture to the salmon. I will make Salmon this way most all the time now! :) YAY!

Fried ginger:
1 piece (3 in long) fresh ginger
1/2 cup vegetable oil

Peel the ginger and thinly slice (I used my mandolin slicer)
Cut the slices into thin strips (I actually missed this part and still thought it turned out good, but she's going for the fried onion look. Remember those fried onions in a can you put on the green bean casserole?)
Heat the vegetable oil in a frying pan. When hot, add the ginger and cook until dark golden brown. Remove with a slotted spoon, set aside to drain on paper towels.

Salmon:
4 salmon steaks
2 TBSP Olive Oil
Salt & Pepper

Prepare the grill (I cooked inside with my george forman). Brush the salmon with a little olive oil, then season with salt & pepper. Cook on a hot grill until just cooked through. Cooking time will vary depending on the thickness of the fish, from 5 to 15 minutes.

Garnish:
1 lime, sliced paper thin with peel
2 Kirby cucumbers halved lengthwise & sliced thin (I used regular cucumbers, couldn't find "Kirby"
A handful of daikon spouts - options (I couldn't find them)
3 TBSP soy sauce
Juice from 1 lime

Cut each lime slice into 8 pieces as if you were cutting a pie. Toss the lime with the cucumbers & spouts in a mixture of the soy sauce & lime juice. Place the salmon on plate and heap the vegetable garnish on the fish. Top with a sprinkle of fried ginger.

Okay, so as I'm typing this I realized I missed something when I was cooking this. I didn't see the part about slicing the one lime thin. So when I cut it in 1/8th my were 8 wedges!! Oh My! We just squeezed the juice from the wedges on the salmon.

We did enjoy eating the fried ginger. Hubby did more than I. I typically don't like ginger and rarely use it except at Christmas for gingerbread cookies. But I did enjoy the smell on my hands and in the house. And the house didn't smell like fish!

Very interesting recipe. I'll have to do it over and slice the limes! :)